Name: Pakoda Kurma recipe by Kumuda Elavazhagan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For pakoda; Channa dal (kadalai paruppu) 1 cup.; Raw rice 2 tesp.; 1 green chilli.; 1/2" ginger piece.; 1 tbsp each of chopped mint and coriander leaves.; 1 medium onion finely chopped.; Pinch cooking soda.; Salt as per taste.; 1/4 tesp asafetida.; Oil to shallow fry.; For kurma; 3 tbsp oil.; 1 piece cinamon stick.; 2 cardamom.; 4 cloves.; Piece of bay leaf.; 1 tesp fennel seeds.; 2 medium onion sliced.; 2 medium tomato chopped.; 1 tbsp each chopped mint and coriander leaves.; 1 tesp lemon juice.; 2 green chilli slit.; 1/2 tesp turmeric powder.; 1 1/2 tbsp chilli powder.; 2 1/2 tbsp coriander powder.; Salt as per taste.; Ginger garlic paste 1 tbsp.; 1 1/2 cup water.; For the coconut paste.

Ingredients Serving: 6

For pakoda
Channa dal (kadalai paruppu) 1 cup.
Raw rice 2 tesp.
1 green chilli.
1/2" ginger piece.
1 tbsp each of chopped mint and coriander leaves.
1 medium onion finely chopped.
Pinch cooking soda.
Salt as per taste.
1/4 tesp asafetida.
Oil to shallow fry.
For kurma
3 tbsp oil.
1 piece cinamon stick.
2 cardamom.
4 cloves.
Piece of bay leaf.
1 tesp fennel seeds.
2 medium onion sliced.
2 medium tomato chopped.
1 tbsp each chopped mint and coriander leaves.
1 tesp lemon juice.
2 green chilli slit.
1/2 tesp turmeric powder.
1 1/2 tbsp chilli powder.
2 1/2 tbsp coriander powder.
Salt as per taste.
Ginger garlic paste 1 tbsp.
1 1/2 cup water.
For the coconut paste.
1 cup grated coconut.
Few cashew pieces.
Water as needed.

Instructions

Soak channel dal and rice for 1 hour.
Drain the water and transfer to a mixi jar.
Add chilli,salt,soda, asafetida and ginger.
Grind to a coarse batter.
Remove mix onion, mint and coriander leaves,set aside.
Make a fine paste of coconut,cashew and little water.
Place a deep cooking pan with oil on medinm flame.
Add cinnamon,clove,cardamom,fennel and bay leaf.
Let splutter,add chilli,ginger garlic paste and onions,and saute till soft.
Now add the chopped tomato,mint and coriander leaves,saute till tomato is half cooked.
Add lime juice.
Stir in the turmeric,chilli and coriander powder,add salt.
Mix well add water and let cook.
When it starts boiling add coconut paste,let boil for 5 minutes.
Place pan with oil simultaneously on medium heat,when hot make lemon sized balls out of the batter and shallow fry,few at a time.
When it turns golden brown remove and drop into the simmering kurma.
Repeat with the remaining batter.
Once done remove the pan of pakoda kurma.
Let soak for 15 minutes before serving.
Serve hot with ghee rice,idli,dosa etc...

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